Austrian Apple & Horseradish Sauce

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February 27, 2019

Traditionally served with tafelspitz (an Austrian 'boiled' beef dish) this apple and horseradish sauce adds a kick to any meal. It can be adapted to suit your tastes, so whether you like it hot or a little more on the mild side, it's a must.


2 large bramley apples, peeled,cored and diced

3 cloves

3 tbsp sugar

1/2 lemon, juiced

100 g fresh horseradish, finely grated


1Put the apples in a pan with the cloves, sugar and 50 ml water. Cook gently until the apple has collapsed.

2Add the lemon and horseradish. If you like your horseradish hot, remove the pan from the heat and spoon into a bowl - picking out the cloves as you see them.

3If you don't mind some of the flavour dissipating, you can bring it back to temperature and 'hot fill' into sterile jars - it will keep, unopened for ages.